Almond crisps

From Auntie Cindy, Peter’s Mom

3 egg white
30 gm castor sugar (~2 tbsp)
40 gm ground almond powder
100 gm almonds flake

Beat egg white till bubble is form add in sugar and beat till stiff than fold in the ground almond powder. Than put mixture in pipping bag and pipe cookie out onto tray lay with non stick baking papper (very important otherwise cookie will stick to the baking tray and cannot be removed. Sprinkle almonds flake on top of cookies and bake for 1/2 an hour or until the back of the cookies is brown all through @ 150 degree

Spinach in superior broth

Ingredients (Serves 2)

- 250g Chinese spinach, ends trimmed, separate stems and leaves (see cooking note 1 below)
- 1 tbsp white bait, rinsed and patted dry
- 3 tbsp olive oil/vegetable oil
- 2 cloves garlic, peeled & sliced thinly
- 1/2 to 1 century egg, yolk portion cut to smaller pieces (see cooking variation note 1 and cooking note 2 below)
- 1 tbsp Chinese cooking wine (Hua Diao or Shaoxing) (optional)

Sauce mixture (dissolve everything)
- 200ml ikan bilis (anchovies) stock (1l water, 100gm ikanbilis, 6 red dates boil for 10 min) (or you can cheat by dissolving 200 ml hot water with 1/4 knorr ikan bilis cube)
- 1/2 tsp abalone sauce (I use fortune brand)
- pinch of sugar

Directions
1. Heat oil, deep fry white bait till crispy (about 3 minutes or more) and set aside.
2. Using remaining oil in wok, add garlic slices and stir fry till garlic is slightly browned.
3. Add spinach stems and stir fry about a minute or so. Then add spinach leaves and stir fry till all the leaves are wilted.
4. Add sauce mixture and century egg pieces. Bring to a quick boil and simmer for about a minute. If using Chinese wine, drizzle some along the side of the wok and you’ll smell the aroma of the wine in a few seconds. Off the flame.
5. Portion to a serving dish and top with the previously fried white bait you prepared in step 1.

1. If you do not like century eggs, you can substitute with wolfberries instead. Soak 1 tsp of wolfberries in water till they are puffy. Instead of adding century eggs in step 4, add the soaked wolfberries.
2. You can add all types of ingredients to jazz up the dish. For example, you can add fresh white scallops, dried scallops or mushrooms.

Chicken Curry

Main Ingredients:
Lemongrass – 2 piece (white part, smashed)
8 Dried chilli

Curry Chicken Paste - $1 or 1 pack
Curry Leaves
Oyster sauce and Sugar to taste
4 chicken thighs
Water
Shallots – 6 pieces (omit if in paste)
Potatoes – 3 (leave skin on but scrub well)
Carrots – 2
Onions – 1
Long Beans – 10 to 15 pieces (cut into long snips)
Coconut milk/cream - one packet or one canned.
Ginger – 2 to 3 cm knob (omit if in paste)
Garlic – 1 head (omit if in paste)
Method:

Boil potatoes and other root vegetables in 1/3 pot of water.

In a heated wok, add two - three tablespoons of oil. In high heat, add in the smashed lemon grass which is cut up in two pieces and fry till you can smell the fragrance.

Then add in dried chilli, curry leaves and the curry paste mixture and fry on low heat till you can see red colour oil floating on top of the paste. Stir constantly at this stage as they stick to the bottom of the pan easily. This will take about 4 to 5 minutes of frying. Add oyster sauce and sugar to taste.

Then, add in the chicken pieces. Stir them around till they are coated evenly with the paste. While maintaining high heat, ensure that the chicken is coated evenly with the paste.

Add a little bit of the water in the boiling root vegetables "soup". After 3 minutes, add potatoes and rest of the “soup”.

Turn into medium low heat and let it simmer for at least 45 minutes to one hour. This allows the curry flavour to permeate into the chicken meat and also allowed the potatoes to "melt" into the sauce.

After one hour is up, add in long beans. Let it boil for few minutes, then pour in the coconut milk. Bring it up to a boil and switch off the heat. You do not want to boil the coconut milk mixture for too long as it will start to curdle.